In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely diced large onion and sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.

Stir in 3 minced garlic cloves and cook for an additional minute, allowing the garlic to become fragrant and golden.

Now, add 2 tablespoons of tomato paste, 1 teaspoon of fresh oregano, and 1 teaspoon of fresh thyme to the mixture. Stir well and cook for 1-2 minutes.

Add in roughly chopped sundried tomatoes, 1 can of chickpeas (drained and rinsed), 1 cup of orzo, and 5 cups of vegetable stock. Bring the mixture to a boil, then reduce the heat to low.

Let the soup simmer for about 10-12 minutes, stirring occasionally, until the orzo is tender.

Stir in 1 cup of pitted and halved green olives, 1 cup of coconut cream, and a handful of baby spinach. Cook for another 2-3 minutes until the spinach wilts.